Nourished Magazine :: Wisdom to thrive by

One of the similarities Weston Price discovered between all the primitive cultures he investigated was that they each included some raw animal food in their diet. Raw or dried meat (dried below 65 deg C) has many nutrients intact - B6, B12, Coenzyme Q10, enzymes to name a few.

North American native people use this recipe for their hunting expeditions. They carry it in leather bags on their waist, picking out ‘finger fulls’ for a quick snack on the run. Pemmican is a great way to get Nourishment into kids at school.

Its also a good way to avoid rubbish food when you’re out and about with only chips and bread in the shops to abate your hunger. Just keep a bag of Pemmican in your car. It keeps for years out of the fridge.

You need

• 4 cups dried meat - Depending on how lean it is, it can take 1 - 2 lbs. per cup.
• 2 cups rendered fat - use only beef fat.
• OPTIONAL: 3 cups dried fruit - cranberries are traditional but any fruit is ok. Grind some and leave some lumpy for texture. This is not necessary for the recipe and should not be added if you have carbohydrate assimilation issues eg. diabetes.
• OPTIONAL: Unsalted crispy nuts to taste and a shot of honey or maple syrup.

Use only beef, (deer, moose or caribou are traditional). Buy the meat as lean as possible and double ground from your butcher or grind yourself. Spread it out very thinly in cookie sheets and dry at or below 65 deg C to keep enzymes intact, overnight or until crispy and sinewy. Regrind or somehow break it into almost a powder. You can also use very thinly sliced steak.

To make rendered fat cut into chunks and heat over the stove over medium heat. Tallow is the liquid and can be strained off. Cool it before combining with other ingredients or you will cook the meat but don’t let it harden. Authentic Pemmican is made from the fat around the kidney of the buffalo called suet. It has amazing regenerating properties. Here’s a few Rendered Fat Recipes.

Combine ingredients in a bowl and hand mix. Double bag into four portions. The mixture will last for quite a while without refrigeration. Without fruit and nuts it will last for years.

A Word of Warning.

Use meat as fresh as you can get it. Do not, ever, stop drying then start again. Don’t give the meat a chance to grow pathogenic bacteria. I made this mistake once and my poor husband projectile vomited for hours. His eye sockets were bruised the next day he vomited so hard. I was drying the meat in the oven and decided to roast something in the middle of the drying process. Putting the half-dried meat in the fridge while I roasted the chicken, then replacing it into the warm oven was a big mistake.

About the Author...

A Super Hero and one of many who have realised their true calling as saviors of humanity, healers of our connection with Nature and creators of Heaven on Earth. The Nourisher's gift is the re-spiritualisation of the 'process of recreation' we call eating. Mother of three Super Heroes in training and wife to her God incarnate, The Nourisher hails from the place of feminine healing, Byron Bay, Australia. She gathers together Life Creators from all over the globe at NourishedMagazine.com.au